DIY: Cake Flour Substitute

Are you planning to make some cakes ahead of time before an important event yet cake flour's not even available in your pantry? Oh my! You're in trouble dude! (Ok, just kidding! :P)

Cake flour is also called soft or weak flour. It contains 7-9% protein which is perfect for cakes cause it is sleek and smooth. While AP (all purpose) flour or pastry flour has 10-11% protein and more compacted and denser.

I would highly recommend that one should stick with whatever type of flour the recipe calls for. If it's AP flour, use AP flour, if bread flour, use bread flour to avoid messing up with the recipe itself. Yes it happens, some time.

But if you're really in a hurry, you need not to bug anyone cause not no way, not no how, here's an easy tutorial on how to make cake flour in no time right inside your house.

LET'S GET STARTED!

You'll Need:

1 cup all purpose flour

2 tablespoons cornstarch

1. Remove two (2) tablespoons of flour from the bowl and replace it with two (2) tablespoons of cornstarch. Mix well until fully combined.

2. Sift the mixture five to six times. One should do this to fluff up the flour, which was a cake flour's characteristic. This incorporates air into the flour and made it more light not dense. But if you don't have a sieve or strainer or sifter with you, try whisking several times. It'll work too!